A Life in Baking, Pastry, and Libations.
Einkorn Grains Einkorn is an ancient grain that is often regarded as the predecessor of modern wheat. There is some debate about this origin story as the grain is also believed to have evolved from wild emmer wheat. Either way, einkorn is undergoing a renaissance in part because of its nutritional profile, but also because... Continue Reading →
Cake is not just dessert. Cake is a nostalgic treat of joy. Cake celebrates childhood, family, and fertility. An anniversary, a birth, a marriage (and sometimes divorce), they’re all special occasions that we celebrate with cake. My early attempts at baking cake were abysmal and Duncan Hines strawberry frosting rescued an under-baked cake, sagging under... Continue Reading →
I don’t see the appeal of the “Raindrop Cake”. Pretty presentation aside, the dessert tastes like barely sweetened spring water. It is pleasantly refreshing, but I take umbrage with calling it a ‘cake’. (And that $8 price tag.) When I reminisce about the best cake I ever ate, a tepid watery blob that jiggles... Continue Reading →
I’ve been on a mad tear with the corn flour lately: corn flour biscuits, corn flour pancake, corn flour bread. Corn flour, which is super-fine ground cornmeal, adds a subtle corn flavor and stunning yellow hue to baked goods—all of the corn flavor with none of the grit. Although corn flour is gluten-free, I tend... Continue Reading →
With the brisk chill of autumn approaching, our appetites crave hearty comfort food. It's an awkward time for pastry as summer fruits drift slowly out of season but fall crops have yet to come to fruition. The nights may be chilly but the days are still too long for the cinnamon-scented warmth of pumpkin pie... Continue Reading →
Buttery. Salted. Caramel. 